Tag: Tofu

An Agemono dish in Japanese cuisine is one in which the main ingredient is deep-fried. Age dofu (or tofu) is any preparation of deep-fried tofu, while today’s dish, Agedashi Tofu, is cubes if the fried bean curd served in a dashi based sauce. Our sauce today is essentially a Kakejiru (or dashi, soy, mirin blend) and we will be using a pre-prepared quantity of it in our recipe here… Continue reading “Agedashi Tofu”→

The firm tofu you purchase at the supermarket has already been pressed during manufacture in order to from it into blocks but many recipes require that it be pressed even further to remove as much water as possible. As I have a number of recipe posts planned that will require this process, I am doing up this simple preliminary post now so as to save repeating myself several times later… Continue reading “Pressing Tofu…”→